Romaine Salad with Grilled Chicken and Mango

A reader favorite for quick healthy meals. This simple chicken dish is made from mostly pantry items and cooks in under 30 minutes.

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Yields:
1
serving

Total Time:
0
hours
40
mins

Ingredients

2
tbsp.
olive oil

3
boneless, skinless chicken breast halves, trimmed

1/2
tsp.
salt

1/4
tsp.
freshly ground black pepper

2
shallots, finely chopped

2
tbsp.
balsamic vinegar

4
C shredded romaine lettuce

1
sm bunch watercress, lg stems discarded

1/2
C finely shredded red cabbage

1
firm ripe mango, peeled, pitted, and cut into 1/2" pieces

Directions

Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Season chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, turning, until golden brown and cooked through, about 6 minutes on each side. Transfer to cutting board.

Add shallots and 1 tablespoon of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes. Transfer shallots to small bowl. Whisk remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper into shallot mixture.

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